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Galbani Mozzarella Frittata e Fungi

Galbani Mozzarella Frittata e Fungi Recipe by Galbani Australia


  • 2 x 120g of Galbani Fresh Mozzarella
  • 6 eggs
  • 300g mix of fresh mushrooms (eg: button, portabella, shiitake, oyster)
  • ½ cup dry white wine
  • 2 tbsp olive oil
  • Knob of butter to cook
  • 1 clove garlic, crushed
  • Small bunch of chives, chopped

Preparation Instructions

  1. Clean and slice the mushrooms.
  2. Add oil to a frying pan and over medium heat sauté the mushrooms with the crushed garlic for 5 minutes.
  3. Add the white wine and cook until wine has evaporated.
  4. In a bowl, lightly beat the eggs.
  5. Using a pan 25cm in diameter, melt a knob of butter and pour in ¼ of the beaten eggs and cook over medium/low heat for 2 minutes.
  6. Add ¼ of the mushrooms and ¼ of the Galbani Fresh Mozzarella slices to the centre of the omelette and fold over to create half moon shape.
  7. Cook on a low heat for 3 minutes further then repeat the process for the remaining 3 portions.
  8. Serve hot with a sprinkling of chives.
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